Serve steamed sea bass with wilted spinach and a homemade, Asian-inspired sauce for a delicious and nutritious dinner.

Chef Chris McDonald
Recipe by Southern Living August 1996

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.

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  • Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic. Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.

  • Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.

  • Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.

  • Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

Source

Atlanta Fish Market, Atlanta, GA.